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German Potato Salad

German Potato Salad (Finsand recipe image
This authentic German Potato Salad offers a delightful departure from creamy mayo-based versions. Warm, waxy potatoes are dressed in a savory mixture of crispy bacon bits, sliced onions, and a tangy vinegar broth thickened slightly with flour. The result is a dish with a robust, smoky flavor and a tender yet firm texture that holds up well at room temperature. It is an ideal side dish for summer barbecues, picnics, or alongside roasted meats. The balance of sweet and sour notes makes it a refreshing yet hearty accomanyment that complements heavy main courses perfectly. Simple ingredients come together to create a classic European flavor profile that is both comforting and sophisticated.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1024.2
Dietary: Diabetic
Description
This authentic German Potato Salad offers a delightful departure from creamy mayo-based versions. Warm, waxy potatoes are dressed in a savory mixture of crispy bacon bits, sliced onions, and a tangy vinegar broth thickened slightly with flour. The result is a dish with a robust, smoky flavor and a tender yet firm texture that holds up well at room temperature. It is an ideal side dish for summer barbecues, picnics, or alongside roasted meats. The balance of sweet and sour notes makes it a refreshing yet hearty accomanyment that complements heavy main courses perfectly. Simple ingredients come together to create a classic European flavor profile that is both comforting and sophisticated.
Ingredients
  • 6 sl Bacon; crispy fried
  • 1 1/2 cup Cold water;
  • 3 tablespoon Flour;
  • 1 md Onion;
  • 3 tablespoon Sugar replacement;
  • 1/4 cup Vinegar
  • 6 md Potatoes; boiled sliced
Directions
  1. 1
    Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but firm, about 15-20 minutes. Drain and let cool slightly, then slice into 1/4-inch rounds.
  2. 2
    While potatoes cook, slice the bacon into small pieces. In a large skillet over medium heat, fry the bacon until crisp and browned. Remove bacon with a slotted spoon, leaving about 2-3 tablespoons of bacon fat in the pan.
  3. 3
    Slice the onion thinly. Add the sliced onions to the hot bacon fat in the skillet. Saut&# 195;© for 2-3 minutes until softened and translucent, being careful not to burn.
  4. 4
    In a small bowl, whisk together the cold water, flour, and sugar replacement until smooth. Stir in the vinegar.
  5. 5
    Pour the vinegar mixture into the skillet with the onions. Stir constantly over medium heat until the sauce thickens and comes to a gentle bubble, about 1-2 minutes.
  6. 6
    Remove the skillet from heat. Add the crispy bacon back into the sauce.
  7. 7
    Place the sliced potatoes in a large serving bowl. Pour the warm bacon-onion dressing over the potatoes.
  8. 8
    Toss gently to coat all potatoes evenly with the dressing. Serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1024.2kcal
% Daily Value *
Total Fat 63.3g98%
Saturated Fat 21.0g105%
Cholesterol 69.0mg23%
Sodium 2586.3mg108%
Total Carbohydrate 49.8g17%
Dietary Fiber 4.0g16%
Sugars 14.3g
Protein 59.9g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use waxy potatoes such as Yukon Gold or red potatoes, as they hold their shape better than starchy russets.

This salad tastes even better after sitting for a few hours, allowing the potatoes to absorb the dressing. It can be served warm, at room temperature, or chilled.

If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before sautéing, then drain well.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor will intensify as it sits.

For a vegetarian version, omit the bacon and use olive oil or vegetable broth instead of bacon fat, adding smoked paprika for a similar smoky depth.

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Read it online: https://www.chefs-mate.com/recipe/german-potato-salad-finsand-2/